Leuconostoc mesenteroides is a species of lactic acid bacteria associated with fermentation, under conditions of salinity and low temperatures (such as lactic acid production in fermented sausages). In some cases of vegetable and food storage, it was associated with pathogenicity (soft rot, slime and unpleasant odor). L. mesenteroides is approximately 0.5-0.7 µm in diameter and has a length of 0.7-1.2 µm, producing small grayish colonies that are typically less than 1.0 mm in diameter. It is facultatively anaerobic, Gram-positive, non-motile, non-sporogenous, and spherical. It often forms lenticular coccoid cells in pairs and chains, however, it can occasionally forms short rods with rounded ends in long chains, as its shape can differ depending on what media the species is grown on. L. mesenteroides grows best at 30°C, but can survive in temperatures ranging from 10°C to 30°C. Its optimum pH is 5.5, but can still show growth in pH of 4.5-7.0.
Related Articles
Anti-obesity effect of robusta fermented with Leuconostoc mesenteroides in high-fat diet-induced obese mice. Choi SY, Ryu SH, Park JI, Jeong ES, Park JH, Ham SH, Jeon HY, Kim JY, Kyeong IG, Kim DG, Shin JY, Choi YK. Exp Ther Med. 2017 Oct;14(4):3761-3767. doi: 10.3892/etm.2017.4990. Epub 2017 Aug 22. PMID: 29042976; PMCID: PMC5639269.Nitto Pharma confirmed that polysaccharide produced by “L. mesenteroides NTM048” has an efficacy for gut microbiota
PROBIOTICS - TYPES AND EFFECTS OF LACTIC ACID BACTERIA - AZ Sportivo Performance & AZSP Healing